„This process was first developed in 1972 by Menghai Tea Factory and Kunming Tea Factory] to imitate the flavor and colour of aged raw pu-erh, and was an adaptation of wet storage techniques being used by merchants to falsify the age of their teas. Mass production of ripened pu'er began in 1975. It can be consumed without further aging, though it can also be stored to "air out" some of the less savoury flavors and aromas acquired during fermentation.“
Quotes Tags: Pu-erh, Shu - Ripe Puerh
flowery, in some parts honey, narcotic aroma, taste goes to honey, sweetish tones,...
This tea is from Jingmai Da Zhai, grown on the Da Ping Zhang area, and is considered...
„tailor-made” private production “Zhong Cha Gong Si” This tea was stored for...
Made entirely from spring 2002 material, this Banna wetter stored tea cake sports a...
This tea is a blend of a few single tree teas from Bangwei and Bulang. These trees...
Tall and straight forest - Meng Pasha Pasha in the Aini language means tall and...
„Pu'er traditionally begins as a raw product known as "rough" Mao Cha (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha (生茶). Both of these forms then undergo the complex process of gradual fermentation and maturation with time.“
Quotes Tags: Pu-erh, Sheng - Raw Puerh, Maocha
Use Jingmai mountain arbor (Qiao Mu) tea which picked before Grain Rain (mid-April) as raw material, this...
Tea is an originally packaged in Japan and stored at low temperatures in Slovakia, which guarantees...
One of famous oolong teas from Anxi is Benshan. This is a light roasted with low oxidation (only 10-15%)...
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